January 2009 - Chicken Marsala

This recipe is not the authentic Chicken Marsala, as we have left out the pancetta and added pearl onions and capers to the mix, and a sweet sherry is used instead of a traditional Marsala in the sauce.  This dish is very easy to put together and is on the table in less than 30 minutes – less than 20 minutes if you leave out the onions.

An ideal wine pairing is a crisp Pinot Grigio.  The mild fruit of the wine will compliment the capers and sherry sauce, and the acidity will balance the slight sweetness of the sauce.


4 medium (5 oz) boneless, skinless chicken breasts, trimmed of fat
Salt & pepper
½ cup flour
2 Tbsp + 1½ tsp olive oil
6 oz small pearl onions peeled (large pearl onions take too long to sauté)
2 Tbsp chicken broth
8 oz white mushrooms, sliced thick
2 tsp minced garlic
2 tsp tomato paste
1½ cup sweet sherry
1 Tbsp drained capers
1 tsp lemon juice
2 Tbsp finely chopped curly parsley

Place a heatproof plate in an oven and preheat the oven to 200°.  Heat a 12 inch heavy skillet over med-high heat.  Add 1 tsp olive oil and the peeled pearl onions.  Shake the skillet to coat the onions with oil.  Sauté the onions, shaking the pan occasionally until they have browned spots and they are cooked through, but not mushy.  Remove the onions to a plate.

While cooking the onions, pat the chicken breasts dry, salt and pepper both sides, and dredge in the flour.  Shake off the excess flour and set the chicken aside.

Add 2 Tbsp olive oil to the skillet and return to med-high heat.  When hot, add the chicken in a single layer and cook for 3-4 minutes, or until golden brown.  Flip the chicken with a tongs and cook without disturbing until the meat begins to feel firm.  Transfer to the heated plate in the oven.

Add 2 Tbsp chicken broth to deglaze the pan.  Add the remaining ½ tsp olive oil and the mushrooms.  Sauté while stirring constantly over med-high heat for 8-9 minutes, or until the liquid from the mushrooms evaporates and the mushrooms begin to brown.

Reduce the heat to med-low and add 2 tsp tomato paste and 2 tsp of minced garlic.  Cook 1-2 minutes, or until the tomato paste begins to darken.  Add 1½ cups of sweet sherry and 1 Tbsp capers.  Bring to a boil.  Add the reserved onions and the chicken and cook until thickened.  Stir in 2 Tbsp parsley and 1 tsp lemon juice and cook 1 minute more. Remove and serve immediately.  Serves 4.